A dreamy restaurant quality dish that can easily be made at home. This Vegan Asparagus Quinoa Risotto is creamy, rich, and comforting. A delicious recipe that you will want to make again and again!
Creamy Quinoa “Risotto”
Traditional risotto doesn’t stand a chance against a version made with protein rich quinoa! Quinoa is a superfood for good reason. It’s one of nature’s complete plant proteins that is actually a seed not a grain. Quinoa contains essential amino acids to support our body’s nutritional needs.
But the great thing about the quinoa in this recipe is that it provides iron, protein, dietary fiber, potassium, AND it tastes spectacular. Quinoa really does make a terrific healthy substitution for the Arborio Rice typically used for risotto.
Delicious Springtime Ingredients
Spring is HERE! The weather is giving me warm and fuzzy feelings even if our current health crisis is not. Although we may be required to remain indoors, a recipe filled with yummy spring favorites can help to brighten one’s mood during these stressful times.
This Vegan Asparagus Quinoa Risotto is filled with two of our favorite spring ingredients: peas and asparagus. We know warm weather is on the horizon when green vegetables are back in season and on our plates. Woohoo!
We opted to use frozen peas which we had on-hand and fresh asparagus that we found at the grocery store. Either fresh or frozen can be used for this recipe.
If you don’t have asparagus or peas available, feel free to substitute with some of these other favorite risotto ingredients:
- Mushrooms (any variety)
- Bell Peppers
- Broccoli
- Beet
- Seasonal Squash
No matter what vegetable you include, this quinoa risotto will be rich, velvety, and satisfying!
Cooking Tips:
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Keep a close watch while cooking AND stir frequently.
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- Many people are nervous about making risotto. However, the key is patience and keeping a close eye while cooking. Just be sure to stir often so the quinoa doesn’t burn on the bottom of the pan.
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Cut the asparagus into 1-inch pieces.
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- The asparagus will cook with the caramelized onions and if they are too large, they can become woody. Be sure to cover the pan while cooking, which allows the asparagus to steam evenly.
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Use ONLY one pan.
- By using the same pan to cook the risotto that you used for caramelizing the onion and steaming the asparagus, it brings additional flavor to your quinoa. Bonus, it also means less time for clean-up!
A Restaurant Quality Meal Made by YOU!
Although you may currently not be able to go out to eat, that doesn’t mean you can’t enjoy a gourmet meal. This Vegan Asparagus Quinoa Risotto will delight your taste buds and impress anyone lucky enough to be quarantined with you! Best wishes to you and your loved ones.
Vegan Asparagus Quinoa Risotto
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Entrée
- Method: Stove Top
- Cuisine: American
- Diet: Vegan
Description
A nutritious vegan risotto made with protein rich quinoa and bright spring flavors. This plant-based meal is easy yet sophisticated and sure to satisfy!
Ingredients
3 Small Onions (Sliced Thin)
3 Cloves Garlic (Chopped)
10 sprigs Fresh Asparagus (Chopped)
½ Cup Green Peas (Frozen)
1 ½ Cup Dry Quinoa
3 Cups Vegetable Broth (Warm)
2 Tbsp Vegan Butter
1 oz. Vegan Parmesan (grated)
1/2 tsp Dry Thyme
1/2 tsp Black Pepper
1/2 tsp Salt
Instructions
- Prepare all produce as directed.
- Put the broth in a sauce pan and heat it over low heat until warm.
- In a frying pan over medium heat, cook the onions stirring frequently until they have started to caramelize. Approx. 10 minutes
- Add the asparagus and chopped garlic to the pan. Add a ¼ cup of broth to the pan and cover.
- Allow asparagus to steam with the caramelized onion and garlic for 5 minutes. Uncover and allow to excess liquid to evaporate while stirring. Approx. 5 minutes. Transfer to a bowl and set aside.
- Add vegan butter and 1 tbsp of olive oil to the pan and return it to medium heat. Once the butter has melted, add the quinoa.
- Using ½ a cup at a time, add the broth to the quinoa. Stir frequently until each ½ cup has absorbed. And then continue adding more ½ cup at a time.
- When you are half done with the broth add the dry spices, the caramelized onion and asparagus mixture, pea, and vegan parmesan.
- Stir and continue to add broth and allowing it to absorb until the quinoa is soft.
- Serve immediately with extra vegan Parmesan, if desired, and enjoy!
- Leftovers can be refrigerated in an airtight container for up to 5 days.
Keywords: Vegan Asparagus Quinoa Risotto
